Related Items

BBQ'S

Brown hamburger and dump in a bunch of the above ingredients to desired taste

BURRITOS

ingredient list to make these

refried beans

pound ground beef

burrito mix

black olive

cheddar cheese, shredded

tortillia

lettuce

tomato sauce, small

sour cream

mushroom

CHICKEN & WILD RICE HOTDISH

350 degrees - 6 servings

Excellent!

3/4

cup wild and long grain rice

1

envelope onion soup mix

2

pounds chicken

paprika

salt and pepper, to taste

1

10 3/4 ounce can cond. cream of chicken soup

2

10 3/4 ounce can water

Place wild rice in bottom of 9x13 pan. I sometimes add 1/2 of it white rice. Sprinkle onion soup over rice. Place pieces of raw chicken over rice. Pour chicken soup and water over complete dish. Season. Sprinkle with paprika. Bake 1 1/2 hours uncovered at 350 degrees and 30 minutes covered at 325 degree

CHICKEN AND RICE HOT DISH

350 degrees for 2 hours - 6 servings

1

chicken, whole pieces

1

cup rice, raw

1

10 3/4 ounce can cond. cream of mushroom soup

1

10 3/4 ounce can cond. cream of chicken soup

10 3/4 ounce can milk

1

package onion soup mix

Layer: Put rice in bottom of pan. Mix soup together and milk. Pour part over rice. Put chicken over and pour rest of soup over chicken. Sprinkle with onion soup mix and bake 1 1/2 to 2 hours at 350 degrees

Cook noodles and drain. Mix ingredients together. Bake for 30-45 minutes. Last 15 minutes, top with bread crumbs and brown the top

CORNED BEEF DINNER

4 servings

1

corned-beef brisket, about 5 pounds

2

onions, med sized, peeled and quartered

4

peppercorns

1

bay leaf

1/2

teaspoon rosemary, crushed

1

quart water

6

potatoes, pared and quartered

6

carrots, pared and cut in 2 inch pieces

1

cup celery, cut 2 inch pieces

1

green cabbage, medium head cut in wedges

Put meat into a large Dutch oven having a tight-fitting cover. Add onion quarters, peppercorns, by leaf rosemary and water (I don't add this if the brisket already has it in the package). Bring to boiling and simmer covered for 3 1/2 hours or until meat is fork tender.

Add vegetables, placing cabbage on top of meat. Cover and cook for 1 hour or until tender.

Remove vegetables and meat to a large heated platter and can be served with Horseradish Sauce

FORGOTTEN ROAST

250 degrees for 7 hours - 6 servings

1

med size frozen roast beef

1

package onion soup mix, or sloppy joe mix

1

10 3/4 ounce can cond. cream of mushroom soup

Place frozen roast in baking pan. (I use a shallow rack under the roast.) Put dry soup mix over roast. Put mushroom soup over roast. Seal baking dish with foil or place in baking bag. Add NO LIQUID. Place in 250 degree oven and leave for 7 hours. For large roast, use extra can of soup. Soups make its own gravy and meat is very tender

HAM BALLS

12 servings

2 1/4

pounds ham, ground

2 1/2

pounds pork, ground

1 1/2

pounds beef, ground

3

eggs

3

cups graham cracker crumbs

1

cup milk

2

10 3/4 ounce can tomato soup

3/4

cup vinegar, (may use less)

2 1/4

cups brown sugar

2

teaspoons dry mustard

Mix the top ingredients to form meat balls. And the bottom ingredients are your sauce. I prefer to not use this sauce but use regular boughten bbq sauce. I make up into balls and place on tin foil and bake in 350 degree oven for 1/2 hour or so till done. Then after they are done I add the sauce and bake as desired or at later time. There are usually plenty left over to freeze

HAMBURGER AND RICE HOT DISH

350 degrees for 1 hour - 6 servings

1

pound ground Beef Top Round

1

10 3/4 ounce can cream of mushroom soup, or chicken

1

10 3/4 ounce can cream of celery soup

1 1/2

cups water

1

cup rice

1

can drained peas

or beans could be used

onion, optional

Combine all ingredients and place in small roaster or casserole. Bake for 1 hour covered. Remove cover for 10 minutes before done time. Use a fairly large casserol

Make Ahead by: Preparing as above and cover. Refrigerate up to 48 hours or freeze up to 2 months. Bake refrigerated lasagne about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during last 10 minutes of baking

For Sauce: Mix second set of ingredients except for the sour cream. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes. Stir in sour cream; heat through and serve with meatballs

TACO PIZZA: I buy a bottle of taco sauce and use that instead of pizza sauce and then top with hamburger and whatever else you like on your taco's. Top with cheese. Put cold stuff on like lettuce and tomatoes after it is baked.

BREAKFAST PIZZA: I buy a sausage gravy mix and make that and put it on instead of pizza sauce. Then scramble some eggs and put on with your sausage and whatever else you would like on like an omelet. Top with your cheese and it is great

PORK CHOPS N STUFFING

1 hour at 350 degrees - 4 servings

4

pork chops

6

cups bread crumbs, soft

4

tablespoons onions, chopped

1/2

cup butter, melted

1/2

cup water

1/2

teaspoon poultry seasoning

1

10 3/4 ounce can cream of mushroom soup

1/3

cup water

Brown the 4 pork chops and place in baking dish. Mix together stuffing ingredients and place on top of pork chops. Next mix soup and water and pour over the top and bake covered.

ROASTER SCALLOPED POTATOES

2 hours 325-350 degrees - 50 servings

Large Roaster Full

2

boxes of scalloped potato mix

2

16 oz. jars coffeemate or cremora

5 to 4

pounds ham, sliced and cubed

add: Amount of hot water out of tap and margarine as directed on the box. Bake at 325-350 degrees in Roaster. Cook 2 hours. Last 1/2 hour if too soupy, cook with lid off. Stir carefully, and from outside in so as not to mash the potatoes

Prepare macaroni according to package directions. Mix small amount of milk with 1 1/2 cups mayonnaise, until smooth. Combine all ingredients. Add seasonings

SMOKY BRISKET

8 servings

Crock Pot

4 to 3

pounds beef brisket

1

tablespoon smoke flavored salt

2

med sliced onions

1

teaspoon celery seed

1

tablespoon mustard seed

1/2

teaspoon pepper

1

12 oz. bottle chili sauce, 1 cup

Sprinkle both sides of meat with smoke-flavored salt. Arrange onion slices in bottom of slow-cooking pot. Top with meat. Combine celery seed, mustard seed, pepper, and chili sauce. Pour over meat. Cover and cook on low for 10-12 hours or until tender

To assemble, halve peppers lengthwise;remove stems, seeds, and membranes. Place pepper halves, cut side up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves.

Cover peppers loosely with foil. Bake in a 350 degree oven for about 45 minutes or till peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted.

Make-ahead directions: Assemble peppers as directed. Cover with foil and refrigerate for up to 24 hours. To serve, bake peppers, loosely covered with foil, in a 350 degree oven about an hour. Top with cheese and pimiento and bake 5 minutes more

STUFFING

1 servings

2

eggs, beaten

2

cups milk

1

teaspoon salt

pepper

1

teaspoon poultry seasoning

onion

1/2

cup sausage

sage

5

cups bread crumbs

let stand 15 minutes. If have to add more milk. Roast in chicken for 2 1/2 hours on 325 degrees.